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Wonky, your apple pudding looks tasty. Any recommendation on apples to use?
This being Valentine's Day week my baking has revolved around that.
Sunday my daughter had a Valentine's party so I made heart-shaped chocolate meringue cookies. It's a new recipe and I have been promising one of my boys I would make meringues so I made both kids happy.
Today, Feb 14, I made heart-shaped scones. I supposed if I'd been more creative (it was 4 AM) I might have dyed them pink and subbed out the raisins for chocolate chips. But it was 4 AM and pink is a color I have trouble seeing...
I am supposed to make some more challah but I may decide not to and wait until later in the week.
I stretch my pizza first by hand then finish by rolling it with a rolling pin. I do this on butcher block with flour. Then I put the pizza on parchment and add sauce, cheese and toppings. I take the parchment out of the oven after the crust has baked and set.
As for the cost of build vs. buy we just like what we make better. Plus last Sunday we had cheese pizzas, olive pizza, pepperoni pizza, and veggie pizza (sans olives since we used them all on the olive pizza). If we tried to order all that it would be far too expensive.
I remember going to Giordano's for the first time during the Watergate hearings so that would be 73 probably. It had recently opened its first location on Kedzie. I remember because it was my first trip out of the house after being laid up for a week with the mumps - during the Watergate Hearings when the only think on television was Sam Rayburn... 🙂
I went to Nancy's many years later on a date because the young lady wanted to go there.
There used to be a place - I cannot remember the name - I think it was on Chicago Ave just on the Evanston town line. It sold pizza by the pound but they ended up on the wrong side of someone from the city who drove them out of business. They were shutdown for their scales being off even though they were under-weighing the pizza.
For years Hyde Park had two pizza places - Nicky's and Enriquo's. Nicky's is still there or has been reopened. Then came the Medici followed by Giordano's and now there are too many places to count.
I usually make it in 1 lb loaves for the Sabbath. After Friday night dinners there is not much left over. I could make a bigger loaf but I'm still not sure my kids would leave much behind. Teenage boys can eat! Teenage girls might be able to as well I just don't have experience with any yet.
I found a couple of interesting articles on salt.
One is how salt and pepper became SALT and PEPPER.
The other is about how our taste buds dull with age...<sniff>
I had another question that someone who is better at chemistry than I can answer. If I remember my high school chemistry correctly when you combine an acid and a base the reaction leaves you with water and a salt. Since baking soda is usually sodium bicarbonate when it mixes with an acid does it release sodium into your dish and if it does is it enough to be significant?
Sketpic,
It takes organization. I make the dough in 4.5 pound batches and I made four on Saturday. Normally I would make more but I was single-dading it and had to drive everyone to all their activities and do all the other domestic chores.
Then on Sunday I cut the dough into six ounce balls and wrap them up. Then the kids in religious school made the balls into loaves of challah and then we let it rise and baked it. During the rise I made another batch of dough that I shaped and baked on Tuesday.
I've never actually made challah French toast. We have the challah on Friday and there isn't usually enough left over...
I do give people my recipe if they ask for it.
Most places are probably like it was in So Cal - the grocery stores all receiving their produce from central warehouses some place. Here in New England the big thing is trying to bring in local produce when possible which gives better quality but is seasonal. But that's relatively recent since Whole Foods moved in and now everyone does it.
In Hartford we have a smallish hydroponics farm that produces things normally out of season year round. There is a bigger Israeli group in a town called Guilford that has a lot more acres of hydroponics but it's still only about 40 acres planning to grow to 100, I think, which is pretty small compared to even some of the smaller conventional farms in New England. But they're also hoping for greater density and higher yields.
It is our annual challah fundraiser so I've made 20 loaves so far this week. I was going to make some more today but the sale was canceled because of a snow day so I'll make some more for the sale next week. I can make a bunch more this weekend.
Not much help with buttermilk as I use the powdered stuff. I used the liquid once and my family did not like it so I went back to the powder.
Mike you are 100% right about fruit and vegetables. When we lived in California we thought we would find fantastic produce at the grocery store and were sorely disappointed. Even the stuff grown in CA was shipped to warehouses in Texas where it was packaged and shipped on to its various markets around the country. We found out we had to shop at the farmers' market to find the really good local stuff.
We would get huge flats of strawberries for $5 and they were amazing. And then the season would end and we would move on to something else but there was always great, fresh produce.Thanks BA. Ms. Wilbur is pretty funny and it's definitely a useful take on the Instant Pot. I have an actual, honest-to-goodness, old fashioned pressure cooker that I have never, ever used (it was a gift). I really am looking for something that is, as the article calls it, a "hands-off cooker". My morning schedule is pretty crazy from 4:30-6:45. If I could put oats and water into the IP and have it handle that task I could just make lunches. As it is I make lunches while making breakfast preparing two sets of three meals.
A friend who is still in the honeymoon phase prefers the IP because it is not non-stick so it does better browning when he uses it for roasting. It would be a nice alternative to using our oven, and again, would be hands off. But, he is still in the honeymoon phase.
I may not be able to find a device that does multiple things.
Interesting. We've had mixed luck with various kitchens in how well they were and were not furnished. One of the most challenging was actually very well furnished but it was kosher. My wife, who is not Jewish, found the rules challenging and left things to me.
I've been thinking of buying an instant pot. I should have made a decision a while ago while you could still find good deals on them before they became the "IT" Christmas gift.
Does anyone have one? If so what do you think?
Happy birthday BA!
The deli rye I've been making takes about three days. Based on advice from Mike I let it sit over night before even cutting into to it after it's come out of the oven (sorry if I've misinterpreted that). It seems to take a few days to really develop the flavor I am looking for. And I have not found place around here yet where I can buy rye with the same depth.
I think I can shorten the time some by doing the first rise all on the counter top and not in the refrigerator. I just haven't had time to experiment with that yet.
Ahhhh. I missed the caption. Thanks CW. I wondered why Sponge Bob only had a single eye!
Nuts.com is very useful and does offer things I cannot seem to find any place else. They sell raw, skinless hazelnuts which I use annually. Last time I bought skinned by mistake. My son is now eating them with the skins on. He is a growing, hungry boy!
I made scones this weekend and was not paying attention and forgot to add the raisins and sugar. That did not slow anyone down eating them but they did need some jam. Usually everyone eats them plain.
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